Adapted from TLV by Jigal Krant
- 130g (1 cup) pine nuts
- 160g (1 ⅔ cups) raw pecans
- 100g (⅔ cup) sesame seeds
- 50ml (3 ½ tablespoons) rice vinegar
- 75ml (5 tablespoons) olive oil
- 1 teaspoon toasted sesame oil
- 35g (2 ½ tablespoons) caster (superfine) sugar
- 35g (2 tablespoons) soy sauce
- 2 red chilies, sliced into thin rings (optional)
- 5 spring onions, thinly sliced
- 200g (2 cups) bean sprouts
- 400g (6 cups) white cabbage, thinly sliced
In a large saute pan, over medium heat, dry toast the nuts, one at a time, start with the pine nuts, shaking the pan continuously until the pine nuts turn golden, this will only take a few minutes. Don’t be tempted to walk away as they go from golden to burnt in a matter of seconds.
Remove the pine nuts from the pan and place in a large bowl. Toasted the pecans next, once more, shaking the pan and watching so that they don’t burn. Once the pecans are toasted add them to the bowl with the pine nuts. Now toast the sesame seeds, watch these like a hawk, because they will burn in an instant. Add the toasted sesame seeds to the bowl with the pecans and pine nuts. Toss the nuts together and set aside.
In a small jar make the dressing; add the vinegar, olive oil, toasted sesame oil, sugar, soy sauce to the jar, cover and shake well, until all the sugar is dissolved. Set the dressing aside until ready to assemble the salad.
To assemble the salad: In a large bowl combine the chilies (if using), spring onions, bean sprouts, and cabbage, add the toasted nuts and toss with well-shaken dressing, serve immediately.
